The recipes we actually cook.
Two pork stir fries from one method: lemongrass pork, and sweet ginger and garlic pork. Use a lean, tender cut like pork sirloin tip, which wants a fast cook. There’s no deep frying, so both are much lighter than takeout.
Spaghetti, cherry tomatoes, and garlic cooked together in a little oily water, so the sauce makes itself as the water boils off. It’s the Cherry tomato and garlic pasta build of one-pan pasta.
The fried onion burger is a classic diner burger; sweet, savoury, and simple.
These vegetable patties are quick to make and delicious. They’re perfect when you’re looking for a lighter sandwich or salad topping.
This is a lighter version of Milanese, with no egg or breadcrumbs. Crispy chicken and a pan sauce pairs nicely with fresh sides.
A warm bowl of soup on a fall day is a wondrous thing. This is a classic fridge magnet recipe that I use to clean up old veg.
A simplified weeknight coconut curry built around pan-browned butternut squash and yellow Thai curry paste. Soy sauce keeps it vegetarian; fish sauce adds more depth if you eat it.
Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original, which called for 35 minutes to break down chuck roast.
This is a simple, warm curry, based on widely available Japanese curry cubes. These cubes last forever and are delicious.
Cabbage is a comforting side dish on a cool, dark evening. It pairs nicely with schnitzel, sausage, roasts, and dumplings.
A good side for any Tex-Mex-style meal, and a filler for leftover burritos.
A Vietnamese home-style dish: fried tofu braised briefly in a quick tomato and shallot sauce.
Fajita rice bowls are a quick weeknight dinner.
This is a warming, filling, vegetarian delight.
This is a warm, filling Japanese stir-fry.
All the flavour of egg rolls without the wrapper: ground pork with cabbage, carrot, ginger, and sesame. Low-carb, quick, and highly riff-able.
